Vegan Hazelnut Cookies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">100g light brown sugar</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">120g vegan butter, softened</li><li class="ingredients-single-item">2 tbsp ground flaxseed</li><li class="ingredients-single-item">6 tbsp water</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">150g hazelnuts, toasted and roughly chopped</li><li class="ingredients-single-item">100g dark chocolate (70% cocoa), chopped</li><li class="ingredients-single-item">Flaky sea salt for sprinkling (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Cookie scoop (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper. Begin by preparing your flax egg – mix the ground flaxseed with water in a small bowl and set aside for 5 minutes to thicken. This plant-based egg replacer will bind your cookies just like traditional eggs would.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>If your hazelnuts aren't already toasted, spread them on a baking sheet and toast in the preheated oven for 8-10 minutes until fragrant and skins begin to crack. Let cool slightly, then rub in a clean kitchen towel to remove most of the skins (don't worry about removing every bit). Roughly chop and set aside. Toasting intensifies the nutty flavor, creating a much more aromatic cookie.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until well combined. The cinnamon adds a subtle warmth that complements the hazelnuts beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a large mixing bowl, cream together the softened vegan butter and both sugars with an electric mixer on medium speed for 3-4 minutes until light and fluffy. This incorporates air into the mixture, helping your cookies achieve the perfect texture. Don't rush this step!</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the thickened flax mixture and vanilla extract to the butter-sugar mixture and beat until completely incorporated, scraping down the sides of the bowl as needed.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Over-mixing will develop the gluten, resulting in tough cookies, so be gentle and stop once no flour streaks remain.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Fold in the chopped hazelnuts and dark chocolate chunks by hand using a spatula or wooden spoon. The warmth from the dough will slightly soften the chocolate, creating delicious pockets of melted goodness when baked.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Using a cookie scoop or tablespoon, portion the dough into balls (about 2 tablespoons each) and place on the prepared baking sheets, leaving about 5cm between each cookie as they will spread during baking. Slightly flatten each ball with your palm.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Sprinkle each cookie with a few flakes of sea salt if desired – this enhances both the hazelnut and chocolate flavors by creating a delicious sweet-salty contrast.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake for 10-12 minutes until the edges are set and golden brown, but the centers still look slightly soft – they'll continue cooking on the hot baking sheet. For chewier cookies, bake for the shorter time; for crispier cookies, bake for the longer time.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow cookies to cool on the baking sheets for 5 minutes (they're fragile when hot), then transfer to a wire rack to cool completely. As they cool, they'll develop that perfect chewy center with crisp edges. Store in an airtight container for up to 5 days, though I doubt they'll last that long!</li></ol>